In a saucepan, whisk together milk, granulated sugar, cornstarch, and vanilla extract (if using) until well combined.
Heat the mixture over medium-low heat, stirring constantly, until it thickens into a firm custard.
Pour the custard into a greased shallow dish, spread evenly, and let it cool completely. Then, refrigerate for at least 2 hours, or until firm enough to cut.
Once firm, turn the custard out onto a cutting board and cut it into desired shapes, such as rectangles or squares.
In a bowl, whisk together all-purpose flour and egg to form a smooth batter.
Dip each custard piece first into the flour-egg batter, then roll it evenly in breadcrumbs, ensuring it is fully coated.
Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully add the coated milk pieces and deep-fry until golden brown and crispy on all sides.
Remove the Crispy Fried Milk with a slotted spoon and drain excess oil on paper towels. Serve warm.
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